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Rosemary grows to huge proportions in the Hill Country. One tiny plant can become a five foot wide and four foot high bush in three short years. And they don’t freeze back in the winter either, but rather retain that deep green color to add some color to the winter landscape. So naturally, in addition to using the bushes in our flower beds, we use the spiky bracts of the rosemary in whatever culinary creations we can create around their bracing flavor. We’ve found that we love the taste of rosemary with our Raspberry Peach Chipotle Glaze. It’s a sensory experience that’s innovative and it just plain tastes good! That zesty combination of flavors translates brilliantly to these tasty little tarts. Perfect finger foods for holiday parties!


Makes 48 pieces.

48 frozen miniature phyllo pastry shells (about 1½ inches in diameter), thawed 6 ounces cream cheese, softened and cut into chunks
⅓ cup mascarpone cheese (found in deli case), preferably, or substitute sour cream
2 large garlic cloves, minced
2 green onions, chopped, including green tops
1 heaping teaspoon minced fresh rosemary
1 teaspoon kosher salt or sea salt
½ cup Fredericksburg Farms Raspberry Peach Chipotle Glaze


Arrange pastry shells on a serving tray. Combine all remaining ingredients in work bowl of food processor fitted with steel blade. Process until smooth. Fill each pastry shell with a portion of the savory filling. Serve chilled or at room temperature.